Super soft, fluffy and moist Pumpkin Muffins coated in cinnamon sugar that taste like donuts! Simply mix the ingredients together, pour into a muffin pan and bake. You can make them either full size or mini muffins – both times are provided in recipe. Enjoy these comforting spiced muffins that will bring the aroma of Fall to your kitchen!
Why You’ll Love These Fluffy Pumpkin Muffins
These pumpkin muffins have been a hit this October. When I say my kids love them, I truly mean it. They’ve been asking for pumpkin muffins for breakfast, and sometimes they even ask for another to be packed in their snack bags for school. That makes this mama so happy!
Bonus: They freeze amazing! Defrost muffins in the microwave for 30-60 seconds and you’ll have a warm muffin ready! This makes morning breakfast so easy or whenever you need a treat!
This recipe is based on my fluffy baked pumpkin donuts, but instead we turn them into muffins with a few small tweaks (reduced sugar and bumped up the pumpkin amount). The pumpkin taste isn’t overwhelming (again, my kids love them!), but they taste (and smell) just like Fall.
They are incredibly simple to make with no chilling of the dough needed or complicated pastry rolling. Simply mix all the ingredients in one bowl, pour into a muffin pan and bake. When you remove them from the oven, sprinkle cinnamon sugar on top and they’re ready!
How long do pumpkin muffins take?
It depends on the size of the muffin. Full size muffins will take about 22 minutes while mini muffin take about 13 minutes.
Step by Step Instructions
Mix together pumpkin puree, vegetable oil, eggs, vanilla, sugar, pumpkin pie spice, baking powder and salt together in a bowl using a hand mixer.
Let’s talk pumpkin: You can use canned pumpkin puree, or if you have pumpkins try making homemade pumpkin puree (you need to try it at least once)!
Add flour and keep mixing until you have a smooth dough.
Pour mixture into a muffin pan that’s been sprayed with nonstick spray. You can use full size or mini muffin pans.
Bake and enjoy those delicious smells coming from your oven! Remove from oven, allowing them to cool down for a few minutes.
Use a brush to lightly brush each muffin top with melted butter. You can also dip them in a shallow bowl of butter if you do’t have a brush.
Mix sugar and cinnamon together in a bowl and then sprinkle this sugar mixture on top of each muffin, until all the sugar is gone.
Serve them warm and enjoy!
How to Store Muffins
Store pumpkin muffins in an airtight container, such as a glass container or sealed plastic bag. Pumpkin muffins can be stored at room temperature for 3-4 days, or they can stay fresh for up to one week when refrigerated.
Can I Freeze Muffins?
Yes! I often make a double batch of these – one to enjoy now and one to freeze. To freeze, wrap them up individually in plastic wrap and then place them in a freezer bag. Pumpkin muffins can be frozen for up to 2-3 months.
When ready to eat them, let them thaw in the refrigerator for a few hours, or defrost quickly in the microwave for 30-60 seconds.
Pin for later:
Cinnamon Sugar Pumpkin Muffins (Regular Size and Mini)Print
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla
- 3/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour
For the cinnamon sugar:
- 1 tablespoon butter melted
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray. This makes 12 regular size muffins or 24 mini muffins.
- In a large bowl mix together pumpkin puree, vegetable oil, eggs, vanilla, sugar, pumpkin pie spice, baking powder and salt with a hand mixer until well combined. Add in flour and continue mixing until smooth.
- Add mixture into muffin pans, filling up 3/4 of the way.
- Bake muffins for REGULAR SIZE MUFFINS: 22-24 MINUTES or MINI MUFFINS: 11-13 MINUTES.
- Remove from oven, allowing to cool down for 5 minutes and then remove muffins from pan.
- Making the cinnamon sugar: melt butter in a small bowl. Mix together sugar and cinnamon in a shallow bowl. Using a silicone brush, rub butter on top of each muffin (alternatively if you don't have a brush you can just dip each muffin top into the bowl of butter). Sprinkle cinnamon sugar on top of each muffin, until the mixture is all gone.
- Serve warm and enjoy these delicious pumpkin muffins! Store pumpkin muffins in an airtight container at room temperature for 3-4 days, or they can stay fresh for up to one week when refrigerated. For long term storage you can freeze them for 2-3 months.